Warm Lentil Salad with Marinated Vegetables & Feta
A hearty, protein-rich warm salad made with earthy lentils, tender vegetables, and the brightness of a lemony herb marinade. Served slightly warm so the flavors mingle beautifully — a perfect main or side.
⏱ Time
Prep: 15 minutes (plus marinating time if possible)
Cook: 20–25 minutes
Total: ~35–40 minutes
Ingredients
For the Lentils
1 cup (200 g) green or brown lentils, rinsed
3 cups (720 ml) vegetable stock or water
1 bay leaf
For the Marinated Vegetables
1 small zucchini, diced
1 medium red bell pepper, diced
1 small red onion, thinly sliced
½ cup (75 g) cherry tomatoes, halved
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp dried oregano
2 tbsp fresh parsley or basil, chopped
Salt & pepper to taste
Optional Marinated Feta
150 g (5 oz) feta cheese, cubed
2 tbsp olive oil
½ tsp chili flakes (optional, for a little kick)
½ tsp dried thyme
Instructions
1. Cook the Lentils
1. Place lentils, stock (or water), and bay leaf in a saucepan.
2. Bring to a boil, then reduce to a simmer for 20–25 minutes until tender but not mushy. Drain and discard bay leaf.
2. Prepare the Marinated Vegetables
1. While lentils cook, combine zucchini, bell pepper, onion, and cherry tomatoes in a large bowl.
2. Add olive oil, red wine vinegar, lemon juice, oregano, parsley, salt, and pepper. Toss well and set aside for at least 10 minutes to allow flavors to mingle.
3. (Optional) Marinate the Feta
1. In a small bowl, toss feta cubes with olive oil, chili flakes, and thyme.
2. Let sit at room temperature for 15–20 minutes.
4. Assemble the Salad
1. While lentils are still warm, gently toss them with the marinated vegetables (and all their juices).
2. Adjust seasoning with extra lemon juice, salt, or pepper if needed.
3. Top with marinated feta (or crumble feta directly over the salad).
5. Serve
Best served slightly warm or at room temperature with crusty bread.
Tips
You can roast the vegetables instead of raw-marinating for a deeper, sweeter flavor.
For a lighter dish, skip feta and add extra fresh herbs.
Keeps well in the fridge for 2–3 days; serve cold or gently rewarmed.
Nutrition information
Calories: ~320 kcal
Protein: 15 g
Carbs: 33 g
Fat: 14 g
Fiber: 10 g